There's a misconception that the fresher the oyster, the better — so fresh it just came out of the ocean, right? Not quite. Here's why oysters need time after harvest.

White wine has long been the default oyster pairing — but sake might just be its match. We break down the unexpected harmony between sake and fresh oysters.

Small in size, bold in attitude. Meet Boudeuse — the French oyster nicknamed 'The Insolent One' for its intense, lingering flavor that punches well above its weight.

Forget the standard Fine de Claire. Spéciale de Claire by Lambert raises the bar — plumper, nuttier, with a clean mineral finish that's redefining French oysters.

Straight from the shellfish capital of the Netherlands, KRIJN is a Zeeuwse oyster that delivers crisp Atlantic salinity and a creamy, lingering finish.

A West Coast classic from Washington's South Puget Sound. Totten Inlet brings a signature sweet, buttery profile with a refreshing melon-like finish.

Meet the Queen of French oysters. La Spéciale Geay, hand-finished by the legendary Geay family in Charente Maritime, balances minerality, sweetness and finesse.

Striking emerald-green gills, elegant tear-drop shells, and a delicate sweet-mineral flavor — L'Émeraude by Lambert is one of France's most visually unique oysters.

Iconically round, famously plump. Joséphine by Gillardeau is the French oyster legend — a thick shell shielding sweet, full-bodied meat with a clean finish.

From one of the Netherlands' most celebrated oyster houses, Premier Seafarmers — La Zélandaise delivers refined salinity and an elegant, lingering finish.

Named for Russian royalty, crafted in French Cancale. Tsarskaya by Saint Kerber is the imperial oyster — silky, pearl-white meat with a signature hazelnut finish.